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Preparation process of chili sauce with long shelf life and used for steamed fish heads with diced hot red peppers

A technology of chopping pepper fish head and preparation technology, which is applied in the field of chili sauce, can solve the problems of short shelf life and difficulty in preservation, achieve the effects of simple and easy preparation method, solve surface dehydration, and reduce the growth of microorganisms

Inactive Publication Date: 2018-01-09
芜湖市老兵坛子食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Capsicum itself is rich in nutrition and has a certain health care effect. Various foods based on capsicum emerge in endlessly. However, capsicum is a seasonal vegetable with abundant water content and is not easy to preserve. In the prior art, fresh capsicum is generally preserved by pickling. Extend its shelf life, such as making chili sauce. Since chili sauce is an auxiliary ready-to-eat food, people need to open the package many times during normal consumption. Avoid oxidation and other problems, and the shelf life is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation technology of chili sauce for fish head with chopped peppers with long shelf life, comprising the following steps:

[0018] Mix yeast extract, glucose, and water evenly, inoculate Gluconacetoacetobacter xylinum, culture dynamically on a shaker, filter, wash with water, add polyethylene glycol, pre-treated Chaotian pepper, mix evenly, add 4 times of water and cook until it contains Moisture content is 42t%, filling, vacuum sealing, pasteurization, obtains the chilli sauce for fish head with long shelf life.

Embodiment 2

[0020] A kind of preparation technology of chili sauce for fish head with chopped peppers with long shelf life, comprising the following steps:

[0021] 8 parts of yeast extract, 1.5 parts of glucose, and 42 parts of water were mixed and stirred evenly in parts by weight, inoculated with Gluconacetoacetobacter xylinum, cultured dynamically on a shaker for 2 days, filtered, washed with water, and added 4 parts of polyethylene glycol, 135 Parts of pretreated chili peppers were mixed evenly, added 4 times of water and steamed until the moisture content was 42wt%, filled, vacuum-sealed, and pasteurized to obtain chili sauce with long shelf life for fish head with chopped peppers.

[0022] In the preparation process of pretreated Chaotian pepper, after washing 72 parts of Chaotian pepper by weight, add 1.2 parts of salt, 1.3 parts of monosodium glutamate, 0.15 parts of pectin, 1.4 parts of Beijing green onion, 1.6 parts of pepper oil, 0.8 parts of spice powder, and mix well , marin...

Embodiment 3

[0024] A kind of preparation technology of chili sauce for fish head with chopped peppers with long shelf life, comprising the following steps:

[0025] Mix and stir 10 parts of yeast extract, 1 part of glucose, and 45 parts of water in parts by weight, inoculate Gluconacetoacetobacter xylinum, and culture it dynamically in a shaker for 1 day, filter, wash with water, add 8 parts of polyethylene glycol, 120 Parts of pretreated chili peppers were mixed evenly, added 6 times of water and steamed until the moisture content was 35wt%, filled, vacuum sealed, and pasteurized to obtain chili sauce with long shelf life for fish head with chopped peppers.

[0026] In the preparation process of pretreated Chaotian pepper, wash 80 parts of Chaotian pepper by weight, add 1 part of salt, 2 parts of monosodium glutamate, 0.1 part of pectin, 2 parts of Beijing green onion, 1 part of pepper oil, 1.5 parts of spice powder, and mix well , marinate at room temperature for 1 hour, add 6 parts of ...

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Abstract

The invention discloses a preparation process of a chili sauce with a long shelf life and used for steamed fish heads with diced hot red peppers. The preparation process comprises the following steps:mixing yeast extract, glucose and water, conducting uniform stirring, inoculating the obtained mixture with gluconacetobacter xylinus, performing dynamic culturing in a shaker, conducting filtration,conducting washing with water, adding polyethylene glycol and pre-treating red peppers, conducting uniform mixing, adding water 3-6 times as much as the mixed mixture, conducting steaming until a moisture content is 35-45% by weight, and conducting filling, vacuum sealing and pasteurization to obtain the chili sauce with the long shelf life and used for steamed fish heads with diced hot red peppers. The invention contains no preservative, is not easy to oxidize, has a good mouth feel, rich nutrients, a simple process, and is convenient for practical operations.

Description

technical field [0001] The invention relates to the technical field of chili sauce, in particular to a preparation process of chili sauce with long shelf life for chopped pepper fish head. Background technique [0002] Capsicum itself is rich in nutrition and has a certain health care effect. Various foods based on capsicum emerge in endlessly. However, capsicum is a seasonal vegetable with abundant water content and is not easy to preserve. In the prior art, fresh capsicum is generally preserved by pickling. Extend its shelf life, such as making chili sauce. Since chili sauce is an auxiliary ready-to-eat food, people need to open the package many times during normal consumption. To avoid problems such as oxidation, the shelf life is short. Contents of the invention [0003] The invention proposes a preparation process of chili sauce for chopped pepper fish heads with a long shelf life. The product of the invention does not contain preservatives, is not easily oxidized, h...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L29/269A23L29/00A23L3/349
Inventor 季洪波
Owner 芜湖市老兵坛子食品有限公司
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